A delightful homemade pickle recipe that combines cucumbers and onions with a sweet and tangy brine, perfect for any occasion.
Slice the cucumbers and onions thinly and place them in a large bowl.
Using a mandoline slicer can help achieve uniform slices for even pickling.
Sprinkle the salt over the vegetables and mix well.
Ensure all slices are evenly coated with salt for consistent flavor.
Cover the mixture with ice and place a weighted plate on top. Let it sit for 3 hours.
The ice helps keep the vegetables crisp during the salting process.
Rinse the vegetables thoroughly under cold water and drain using a colander.
Rinse well to remove excess salt, which can overpower the pickles.
In a large pot, combine the vinegar, sugar, turmeric, celery seed, and mustard seed. Heat gently until the sugar dissolves.
Stir continuously to ensure the sugar dissolves completely.
Add the drained vegetables to the pot and heat until just before boiling.
Avoid boiling to maintain the crispness of the vegetables.
Remove from heat and pack the mixture into sterilized jars.
Use a funnel for easier transfer of the mixture into jars.
Seal the jars and process them in a hot water bath for 10 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Allow the jars to cool and store them in a cool, dark place.
Label the jars with the date for easy tracking of freshness.
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